Glucose or glucose-fructose syrups are purified and concentrated liquid sweeteners used as ingredients in food and beverages. They are obtained through the controlled hydrolysis of corn or wheat starch using acid and/or enzymes.
The extraction of glucose from starch, using a hydrolysis process, was invented in 1811 by Gottlieb Kirchoff in St. Petersburg.
The process to produce glucose from starch mimics how our body digests starches and carbohydrates: The acid and the enzymes used to break down the starch into glucose are present in the human body, as are the acid and enzymes that convert glucose into fructose.
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